Sun-Dried Tomato Turkey Meatballs

Sun-Dried Tomato Turkey Meatballs

original recipe: http://www.delallo.com/recipes/sun-dried-tomato-turkey-meatballs

Ingredients:

• 1/4 cup DeLallo Plain Breadcrumbs
• 1 tablespoon butter
• 3 tablespoons chopped DeLallo Sun-Dried Tomatoes
• 3 tablespoons chopped Italian, flat-leaf parsley
• 2 cloves garlic, minced
• 1/2 cup DeLallo Grated Romano
• 1/2 teaspoon DeLallo Natural Coarse Sea Salt
• 1 egg, beaten
• 1 tablespoon whole milk
• 3/4 pound lean ground turkey

Instructions:

Preheat oven to 350˚F.

In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand.

Form into medium-sized balls and arrange on a large baking sheet. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time.

Remove from heat and serve with your favorite sauce.

Makes 15 medium-sized meatballs.

Raspberry Swirl Frozen Dessert

 photo: tasteofhome.com

Raspberry Swirl Frozen Dessert

original recipe: http://www.tasteofhome.com/Recipes/Raspberry-Swirl-Frozen-Dessert

Ingredients:

• 2/3 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 5 teaspoons sugar

FILLING:

• 3 eggs, separated
• 1/4 cup plus 1 tablespoon water, divided
• 1 cup sugar, divided
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1 package (8 ounces) reduced-fat cream cheese
• 1-1/2 cups reduced-fat whipped topping
• 1 package (10 ounces) frozen sweetened raspberries, thawed

Instructions:

In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.

In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.

Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

Salted Caramel Cheesecakes

 photo: Romulo Yanes & Philippa Brathwaite @ myrecipes.com

Salted Caramel Cheesecakes

original recipe: http://www.myrecipes.com/recipe/salted-caramel-cheesecakes-50400000125434/

Ingredients:

• 30 vanilla wafers
• 2 tablespoons canola oil
• Cooking spray
• 2/3 cup packed light brown sugar
• 2/3 cup plain fat-free Greek yogurt
• 12 ounces 1/3-less-fat cream cheese, softened
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon table salt
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1/2 cup evaporated milk
• 3/8 teaspoon flake salt

Instructions:

1. Preheat oven to 300°.

2. Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.

3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.

4. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.

5. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.

The Cheesecake Factory Cajun Jambalaya Pasta

The Cheesecake Factory Cajun Jambalaya Pasta

source: http://www.tastebook.com/recipes/2033931-The-Cheesecake-Factory-Cajun-Jambalaya-Pasta

Ingredients:

• 1/2 t White Pepper, 1/2 t Cayenne Pepper
• 1 1/2 t Salt, 1/2 t Paprika
• 1/4 t Garlic Powder, 1/4 t Onion Powder
• 2 skinless, boneless Chicken Breasts
• 1/2 lb. Large Shrimp, peeled and deveined
• 5 Qt Water
• 6 oz Plain Fettuccine
• 6 oz Spinach Fettuccine
• 2T Olive Oil
• 2 medium Tomatoes, chopped
• 1 small Green Pepper, sliced
• 1 small Red Pepper, sliced
• 1 small Yellow Pepper, sliced
• 1 small Onion, sliced
• 1 1/2 cups Chicken Stock
• 1 T Cornstarch
• 2 T White Wine
• 2 t chopped fresh Parsley

Instructions:

Mix first 6 ingredients in a small bowl. Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken. In another bowl sprinkle 1/3 seasoning on shrimp. Cook pasta to Al Dente and drain.

Heat 1 T olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. add shrimp and cook for another 2 minutes. Remove from pan. Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.

Add chicken and Shrimp back in and pour 3/4 cup chicken stock in pan. Cook over high until liquid is almost gone. Add remaining 3/4 cup of stock. Stir constantly scraping blackened stuff on the bottom of pan. reduce broth some and then turn to low. Combine cornstarch with wine in small bowl. Add to pan and simmer until thickens. Serve over noodles and top with parsley for garnish.

Four-Ingredient Flourless Peanut Butter Cookies

 photo: pbs.org

Four-Ingredient Flourless Peanut Butter Cookies

original recipe: http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/

Ingredients:

• 1 cup natural peanut butter, smooth or crunchy
• 1 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

Cream Cheese Squares

Cream Cheese Squares


Ingredients:

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

original recipe: http://allrecipes.com/Recipe/cream-cheese-squares/detail.aspx

Pan Fried Chicken with Cauliflower in a Mustard Lemon Sauce

Pan Fried Chicken with Cauliflower in a Mustard Lemon Sauce

This pan-fried chicken recipe combines the flavors of succulent chicken, tasty cauliflower and a mustard and lemon sauce. Pan fried chicken pieces are used in many different fried chicken recipes and chicken minute steaks, which you can get from most supermarkets, are used in this chicken recipe.

In this recipe, the cauliflower is baked and the chicken is pan fried, in order to cook everything as quickly as possible and to give the cauliflower a nice texture. Chicken can be cooked in many different ways and pan-frying is a great way to cook small pieces of chicken because you can use whichever kind of oil or butter you like and add other flavors.

Ingredients:

• 8 chicken breast minute steaks, 3 ½ oz each
• 1 cauliflower, about 1 ¾ lbs, trimmed
• 1 garlic clove, thinly sliced
• ¼ cup slivered almonds, toasted
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon wholegrain or Dijon mustard
• 3 oz unsalted butter, chopped
• 2 tablespoons olive oil
• 1 lemon cut into 6 wedges

Instructions:

Preheat the oven to 390 degrees F.

Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.

Roast for 20 minutes or until golden.

Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.

Transfer to a plate and cover to keep warm.

Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.

Bring to a simmer then season to taste and remove from the heat.

Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.

(Serves 4)



source: http://www.squidoo.com/southern-fried-chicken-recipes